Rheinischer Zwiebelkuchen: Onion tart with bacon.
Rheinischer Zwiebelkuchen is a traditional German onion tart that hails from the Rhineland region. It features a yeasted dough base, which is topped with a creamy mixture of caramelized onions, diced bacon, sour cream, and a blend of savory spices like caraway and nutmeg. The texture is both rich and satisfying, offering layers of flavor from the sweet onions and smoky bacon contrasted by the tang of the sour cream. Upon baking, the top becomes golden and crisp, while the inside stays soft and aromatic. This dish is typically enjoyed in the autumn during the wine harvest season and is often paired with a glass of Federweisser, a young wine. It's perfect for a cozy dinner or as a part of a buffet at a gathering.
Welcome to a warm and inviting recipe that celebrates the rich culinary heritage of Germany. Today, we bring you a delicious traditional German Onion Pie, also known as Zwiebelkuchen. This savory delight perfectly captures the essence of autumnal comfort food and is sure to become a favorite in your home. By following the steps below, you will learn how to create a soul-warming pie with a golden, buttery crust, and a rich and savory filling featuring caramelized onions, smoky speck, and a creamy, custard-like topping. Let's dive into this classic recipe, courtesy of CALLEkocht - Grandma's Recipes.
Ingredients:
For the Yeast Dough:
- 280g flour
- 60g butter
- 1/2 block of fresh yeast (approximately 21g)
- 1 tablespoon good-quality honey
- 160ml warm milk (not hot, to avoid killing the yeast)
- A pinch of salt
For the Topping:
- 900g onions, cut into strips
- 250g speck (smoked bacon), diced
- 3 egg yolks
- 200ml heavy cream
- Fresh thyme (to taste)
- Salt (be cautious due to the saltiness of the speck)
- Freshly ground black pepper
Instructions:
Prep Time: 30 minutes plus rising time
Cook Time: 30 minutes
Total Time: 60 minutes plus rising time
Equipment: Kitchen scale, measuring spoons, mixing bowl, skillet, 40x26 cm baking tray
Servings: 8-10
Yeast Dough:
1. In a small bowl, crumble the half block of yeast into the warm milk. Add the honey and stir until the yeast dissolves completely. Set aside for a moment to let the yeast activate, which you'll notice by the appearance of a foamy layer.
2. Place the flour in the bowl of a stand mixer. Add the butter and the frothy yeast mixture you prepared earlier. Don’t forget to add a pinch of salt towards the end, as yeast does not like direct contact with salt.
3. Knead the mixture into a smooth yeast dough using the mixer.
4. Once the dough is smooth and the sides of the bowl are clean, cover it and let it rise in a warm place until it doubles in size, which should take about 30 to 60 minutes.
Onion Topping:
5. Preheat the oven to 40°C (104°F) and place the dough inside to let it rise further.
6. While the dough is rising, start preparing the topping. Sauté the onions over medium heat until translucent but not browned. Add salt and pepper during this process to draw out moisture from the onions and prevent browning.
7. Once the onions are soft and translucent, add fresh thyme leaves and stir to incorporate.
8. Transfer the onions back to a bowl, and in the same skillet, gently cook the diced speck just until warm and slightly translucent.
Assembling:
9. After the dough has doubled in volume, roll it out to fit a greased 40x26cm baking tray.
10. Spread the dough onto the tray and let it rest for an additional 10 minutes.
11. Evenly distribute the onions on top of the dough and sprinkle the speck over the onions.
12. In a separate bowl, mix together the egg yolks and heavy cream. Season with a generous amount of freshly grated nutmeg and mix.
13. Pour the cream mixture over the onions and speck, ensuring even coverage.
Baking:
14. Increase the oven temperature to prepare for baking.
15. Bake the pie until the crust is golden-brown and the topping is set and lightly browned. This should take approximately 30 minutes.
16. Serve the onion pie warm, cut into squares or slices.
Cooking Tips:
- For the best outcome, use high-quality ingredients and ensure the milk is warm, not hot, to activate the yeast without killing it.
- Be careful with additional salt as the speck already adds a salty flavor.
- Letting the dough rise properly will yield a lighter, fluffier crust.
This savory German Onion Pie is proudly brought to you by CALLEkocht - Grandma's Recipes. You can find more delightful recipes on their YouTube channel: https://www.youtube.com/@CALLEkocht.
#hearty #comfortfood #german #onion
YouTube channel - CALLEkocht - Grandma's Recipes: https://www.youtube.com/@CALLEkocht
Rheinischer Zwiebelkuchen: Onion tart with bacon.
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